Beer-battered flathead with chips
This beer-battered flathead with chips features crispy, golden fish paired with thick-cut chips, enhanced by a refreshing avocado herb mayonnaise. The dish offers a satisfying crunch and a harmonious blend of flavours, perfect for a fun weekend meal.
Cook time 55 min
Prep time 35 min
Ingredients:
5 potatoes1.50 cups all-purpose white wheat flour
1 tsp baking powder
2 cups beer
1.50 lb white fish
1 avocado
2 garlic cloves
1/3 cup spearmint
1/2 bunch fresh parsley
2 tbsp tarragon (estragon)
1 tbsp lemon juice
1/3 cup mayonnaise
Beer-battered flathead with chips is a classic and indulgent dish that's perfect for a weekend meal or entertaining guests. The crispy beer batter complements the tender, flaky white fish, while the hand-cut chips provide a satisfying crunch. Paired with a refreshing avocado and herb sauce, this recipe brings together a harmonious blend of flavors and textures that will leave your taste buds craving more.
Instructions:
- Peel and cut the potatoes into thick chips/fries.
- Rinse them under cold water to remove excess starch.
- Boil a pot of water, add a pinch of salt, and blanch the potato chips for about 3-4 minutes.
- Drain the chips and spread them out on a kitchen towel to dry thoroughly.
- Finely chop the spearmint, parsley, and tarragon.
- Mince the garlic cloves.
- In a bowl, mash the avocado until smooth.
- Add the chopped herbs, minced garlic, lemon juice, and mayonnaise to the avocado. Mix well.
- Season with salt and pepper to taste. Set aside.
- In a large mixing bowl, combine the flour and baking powder.
- Gradually whisk in the beer until the batter is smooth and free of lumps. The consistency should be thick enough to coat the fish properly.
- Season the batter with a pinch of salt and pepper.
- Heat vegetable oil in a deep fryer or a large, heavy-bottomed pan to 350°F (175°C).
- Carefully add the dried potato chips to the hot oil in batches, ensuring not to overcrowd the pan.
- Fry the chips until they are golden brown and crispy, about 4-5 minutes per batch.
- Remove and drain on paper towels. Keep them warm in a low oven while you prepare the fish.
- Pat the fish fillets dry with paper towels and lightly season with salt and pepper.
- Dip each fish fillet into the beer batter, making sure it is well coated.
- Carefully lower the battered fish into the hot oil, frying in batches if necessary to avoid overcrowding.
- Fry until the fish is golden and crispy, about 4-5 minutes on each side.
- Remove and drain on paper towels.
- Arrange the golden fried fish fillets and hand-cut chips on a serving platter.
- Serve hot with the herb avocado mayonnaise on the side for dipping.
Enjoy your homemade beer-battered flathead with hand-cut chips, served with a delicious avocado and herb sauce. This dish is sure to impress your family and friends with its combination of crispy, golden batter, tender fish, and perfectly cooked chips. The fresh, zesty sauce adds the perfect finishing touch. Bon appétit!
Beer-battered flathead with chips FAQ:
The ideal frying temperature for both the fish and the chips is 350°F (175°C). This temperature ensures that the batter crisps up while cooking the fish and chips evenly.
Fry the fish fillets for about 4-5 minutes on each side, or until they become golden brown and crispy. The fish should be flaky and cooked through.
Yes, you can substitute the beer with a non-alcoholic beer for a similar flavor, or use sparkling water for a lighter batter. Note that the texture may vary slightly.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 350°F (175°C) until warmed through and crispy.
The best options for this recipe are firm white fish varieties like flathead, cod, or haddock. These types hold up well in batter and maintain a flaky texture.
Cooking Tips:
- Use a light beer for the batter to ensure it becomes crispy and airy.
- Make sure the fish fillets are dry before dipping them in the batter to help the coating stick better.
- Use a thermometer to maintain the frying oil temperature around 350°F (175°C) for optimal crispiness.
- Cut the potatoes evenly to ensure they cook uniformly and become crispy.
- Add a touch of salt to the batter for extra flavor.
- Drain the fried fish and chips on paper towels to remove excess oil before serving.
- Serve the dish immediately to enjoy the fish’s crispiness at its best.
Nutrition Facts
4 ServingsCalories 820kcal
Protein 45g
Carbohydrates 90g
Fiber 10g
Sugar 2.61g
Fat 27g
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